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#15 by wpruitt on 20 Aug, 2010 20:11
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#16 by The Scottish Ambassador on 21 Aug, 2010 15:22
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...........sorry to put a spanner in the works guys, but I just dont get the whole BBQ thing. I have never enjoyed the taste.
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#17 by Tyler on 21 Aug, 2010 15:33
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...........sorry to put a spanner in the works guys, but I just dont get the whole BBQ thing. I have never enjoyed the taste.
Where did you try bbq? -
#18 by The Scottish Ambassador on 21 Aug, 2010 15:42
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...........sorry to put a spanner in the works guys, but I just dont get the whole BBQ thing. I have never enjoyed the taste.
Where did you try bbq?
Scotland! In the rain ha ha! -
#19 by Tyler on 21 Aug, 2010 15:58
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Where did you try bbq?
Scotland! In the rain ha ha!
[/quote]
LOL! Well, now I know why! -
#20 by The Scottish Ambassador on 21 Aug, 2010 16:21
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Where did you try bbq?
Scotland! In the rain ha ha!
LOL! Well, now I know why!
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Seriously, I just dont like the BBQ taste. Tried lots of different sauces and not found any that float my boat
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#21 by D.A.L.U.I. on 21 Aug, 2010 17:37
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Where did you try bbq?
Scotland! In the rain ha ha!
LOL! Well, now I know why!
Seriously, I just dont like the BBQ taste. Tried lots of different sauces and not found any that float my boat
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Trying in Scotland, I don't doubt it. Sort of like Haggis in Texas, if it's not to a lot of peoples' taste in Scotland, try the Texas version, armadillo doesn't help.
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#22 by The Scottish Ambassador on 21 Aug, 2010 17:59
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Never thought of BBQ'ing haggis. Will go catch one tomorrow
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#23 by hammerdrill376 on 21 Aug, 2010 18:16
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You can't give the recipie to anyone in the Carolinas!!!!! And I am from SOUTH CAROLINA!!!!
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#24 by TheSlyBear on 21 Aug, 2010 18:37
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BBQ ain't about the sauce! You need to try some good BBQ! If it needs to get drowned in sauce to taste good, it ain't good BBQ!
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#25 by Tyler on 21 Aug, 2010 20:06
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BBQ ain't about the sauce! You need to try some good BBQ! If it needs to get drowned in sauce to taste good, it ain't good BBQ!
BB, have you taken the short drive out to Taylor to try Louis Meuller bbq? Or have you been out to Kruez Market in Lockhart? -
#26 by TheSlyBear on 21 Aug, 2010 21:10
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Actually, I have not. It's now on my "to do" list.
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#27 by Mikekoz13 on 22 Aug, 2010 07:30
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BBQ ain't about the sauce! You need to try some good BBQ! If it needs to get drowned in sauce to taste good, it ain't good BBQ!
You are absolutely correct! It's not about drowning the meat.... it's about using a little bit of sauce to compliment the taste of the meat. -
#28 by thebbqguy on 23 Aug, 2010 09:39
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I find the effort involved doesn't result in something that's better than a store bought item.
I am probably not your typical backyard barbecuer, but I have to disagree. Good backyard bbq will beat 99.9% of store bought 'que every time. With a good basic water smoker like the Weber Smokey Mountain, you can make terrific bbq pulled pork. A cooker like that is hands off for the most part. It doesn't take much effort at all really.
1. inject with apple juice, honey, and spice rub liquid mixture
2. sprinkle liberally with a salt based spice rub
3. put in a double thickness garbage bag and refrigerate overnight
4. start your cooker and preheat to 225 degrees
5. put your pork butt on
6. check back in 5 hours to wrap in foil
7. check temp in 2 hours, and periodically until internal meat temp is 198-200
8. let rest for an hour wrapped in towels
9. pull, sauce and eat -
#29 by Mikekoz13 on 23 Aug, 2010 10:29
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I find the effort involved doesn't result in something that's better than a store bought item.
I am probably not your typical backyard barbecuer, but I have to disagree. Good backyard bbq will beat 99.9% of store bought 'que every time. With a good basic water smoker like the Weber Smokey Mountain, you can make terrific bbq pulled pork. A cooker like that is hands off for the most part. It doesn't take much effort at all really.
1. inject with apple juice, honey, and spice rub liquid mixture
2. sprinkle liberally with a salt based spice rub
3. put in a double thickness garbage bag and refrigerate overnight
4. start your cooker and preheat to 225 degrees
5. put your pork butt on
6. check back in 5 hours to wrap in foil
7. check temp in 2 hours, and periodically until internal meat temp is 198-200
8. let rest for an hour wrapped in towels
9. pull, sauce and eat
Well Hell..... that's no fun.
I use the standard Weber Kettle. There's more skill involved and much more "getting your hands dirty". I also have a large CharGrill with a smoker box that I use for larger cooking chores.
1) I use Natural wood charcoal, not briquets.
2) I soak my wood chips for a couple of hours (I usually prefer Hickory).
3) I get the Kettle to temperature (coals to one side near where I can put more charcoal in as needed).
4) Mop sauce is close at hand (as are the wood chips)
5) Place the meat (Boston Butt) on the grill as far away from the coals as possible (indirect cooking).
6) Add some wood chips right on top of the hot coals and place the lid on tightly.
7) Leave it alone for an hour..... at that time you will need to add more charcoal.
Open the lid and add some charcoal. While the lid is open mop the meat using the mop sauce.
9) Put the lid back on tightly.
10) Repeat steps 8 & 9 every hour until your meat is finished cooking (approximately 190 - 195 degrees F).
11) Remove the meat and wrap it tightly in heavy foil (the temperature will continue to rise for a time up to about 195 - 200 degrees F).
12) I let mine "rest" in the foil for about 2 - 2.5 hours.
13) Pull it or chop it (Eastern Carolina style).
14) Sauce it and enjoy.
Don't forget that one very important part of cooking large pieces of meat slowly on the grill is keeping yourself hydrated. Do this by consuming at LEAST one cold beer of your choice per hour.
Also.... if you're new to all this you will probably cook some not so great "Q" until you get the hang of it. Don't sweat it, we've all done it. I good general rule on cooking time is "about" an hour per pound for a Boston Butt.... notice closely that I said "about".
I used a Weber Kettle for years and then a few years back got an urge to try something "better". Well those two "better" units have been banished to my shed and I'm back to my 10 year old Weber Kettle. Still the best for me........